Filled Baby Butternut with GiNiT Tarragon
Serves 2 – starter portions
1 baby butternut (+-300g), halved, de-seeded and steamed / boiled until just soft
1/4 red onion, finely chopped
1 small courgette / zucchini / baby marrow, finely chopped
3 large button mushrooms, finely chopped
1/2 Tbsp butter / oil, for frying (or more if needed)
1 tsp GiNiT Tarragon
salt to taste, if required
2 large button mushrooms, finely sliced
1/2 Tbsp butter /oil, for frying
Wash, halve and de-seed the butternut, steam or boil until just soft.
Fry the onion, courgette and finely chopped mushrooms over medium high heat until golden and cooked through. Turn off heat and set aside. Scoop out some of the soft butternut flesh (be sure to leave leave a good layer of butternut in the skin), and place it in the pot with the cooked onion mixture, add the GiNiT Tarragon and mix everything together well. Taste and adjust seasoning to required. Spoon the mixture from the pot into the halved butternut equally. Bake in the oven or an air-fryer to heat everything thoroughly.
Topping: while heating the butternut, fry off the thinly sliced mushrooms until brown and crispy over medium heat. Place on top of filled butternut halves before serving.
This can be served as a side to a main meal, or as a meal on its own.
Depending on your dietary requirements or chosen eating habits, the addition of cheese, seeds, nuts or bacon could all be tasty adaptations.
Crockery supplied by: Bomkisi